Hard-boil 1 egg, then cool under cold running water.
Meanwhile, melt the butter in a frying pan with the salt and pepper and brown the beef for 5 minutes. Allow to cool.
Peel the hard-boiled egg and chop it finely into a salad bowl. Add the parsley, saffron, beef, cheese and 1 raw egg. Mix together by hand.
Preheat the oven to 180°C (350°F), Gas Mark 6.
Roll out the pastry and cut into 12 small rounds with a pastry cutter or using a glass. Place a little of the filling in the centre of each, fold over to enclose, and brush each one with the third egg, beaten, to glaze and seal.
Place on a greased baking tray and bake for 15 minutes.